Heat the olive oil in a small cast-iron skillet over medium heat.
Add the chopped tomato, along with garlic powder, onion powder, red pepper flakes, and black pepper. Cook for 3-4 minutes or until the tomato begins to soften.
Next, add the chopped kale to the skillet. Stir it in and cook for 2-3 minutes or until the kale has wilted.
Create two wells in the mixture, and carefully crack an egg into each one. Cover the skillet and reduce the heat to low.
Cook for 4-5 minutes or until the egg whites have set but the yolks are still runny.
Season with salt to taste, and serve your shakshuka warm. Enjoy!
Nutrition
Nutrition Facts
Single Serve Keto Shakshuka
Amount Per Serving
Calories 295Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Trans Fat 0.03g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 327mg109%
Sodium 167mg7%
Potassium 577mg16%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 14g28%
Vitamin A 5143IU103%
Vitamin C 48mg58%
Calcium 155mg16%
Iron 3mg17%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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